Moist & Rich Vegan Chocolate Peanut Butter Cake
Super moist vegan chocolate peanut butter cake made with layers of tender and rich secretly gluten free vegan chocolate cake between irresistible peanut butter buttercream frosting and decadent chocolate buttercream frosting. No one will know this cake is vegan, dairy free, AND gluten free!
Super moist vegan chocolate cake with peanut butter frosting
I thought I was in love once I tried my vegan chocolate cake recipe. But I was wrong.
This super fudgy, nutty and rich vegan chocolate peanut butter cake is true love. You’re just going to be obsessed.
Think ultra rich and moist vegan chocolate cake between inches of creamy and sweet creamy peanut butter frosting that’s naturally vegan and dairy free and chocolate ganache on top!
What’s more, you’ll never be able to detect that the actual cake is also naturally oil free (yep, no butter nor vegetable oil in the actual cake!) and gluten free, yet super moist and decadent! It’s truly one of the best vegan cake recipes you’ll ever make and try.
Oh, and decorated with vegan peanut butter cups, because if you’re already this far, you might as well go all out.
This decadent vegan chocolate peanut butter cake is the perfect cake for all occasions, including birthdays, weddings, graduations, holidays (especially Halloween!), parties, or really any time that you want to make a cake!
The reason being? This vegan peanut butter cake recipe is so freaking decadent that no one will know it’s vegan, whether or not they eat vegan on a regular basis!
Plus! You can easily make this chocolate cake recipe gluten free as well, and different layer sizes! This vegan chocolate peanut butter cake recipe is super easy to make, yet looks like an absolute showstopper.
Chocolate Peanut Butter Cake Ingredients:
What you’ll need for this vegan chocolate cake part:
- Flour: you can use gluten free or all purpose flour here. Just make sure that it’s sifted!
- Cocoa powder: While cacao powder is loaded with polyphenols (antioxidants that may reduce inflammation and improve blood flow), cocoa powder still has incredible benefits, and is actually much better for baking. If you want tall vegan cakes, please use all natural cocoa powder. The acidity found in natural cocoa powder (I purchase the one in the purple tin) will react with the baking soda, causing our cakes to rise.
- Granulated sugar and brown sugar sugar
- Leavening agents: just baking powder and baking soda here!
- Vegan buttermilk: you can use any dairy-free milk, such as oat milk, coconut, or almond. The apple cider vinegar helps to curdle the milk to be much like a buttermilk (only vegan!). This will give the cake a bit of a lift and extra moisture. I’ve also experimented with this cake using Forager Project’s drinkable cashew milk yogurt; it acts much like a store bought vegan buttermilk!
- Applesauce: the vegan egg replacement (and added moisture!). You can also swap in dairy free yogurt.
- Vegan peanut butter frosting: This peanut butter buttercream is absolutely incredible! So creamy and lush. I like to use vegan unsalted butter, and use creamy peanut butter (unsalted). Make sure to just add a pinch of sea salt to help bring the flavor together! Then you’ll also use powdered sugar (or powdered coconut sugar) and a little dairy free milk. You can also add in a teaspoon vanilla extract here if you’d like.
- Vegan ganache & vegan peanut butter cups: While this cake tastes like a Reese’s cup, we’re not actually using any reese’s peanut butter cups in or on top of the cake! If you’d like to decorate the cake with peanut butter cups, you can use store bought (I like Unreal Chocolate best) or make your own.
Overview: How to make a decadent vegan chocolate peanut butter cake:
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Making a (vegan) cake is supposed to be enjoyable, and eating it even more so.
Vegan Peanut Butter Buttercream Frosting
For this peanut butter buttercream frosting, you’ll need:
- vegan butter
- creamy peanut butter
- powdered sugar
- dairy-free milk
I actually love how the peanut butter creates this ultra fluffy and smooth buttercream. It might actually be my favorite vegan buttercream yet, and it’s soooo easy to eat just with a spoon (so you’ve been warned!).
You can make the peanut butter frosting either in a stand mixer or with a large bowl and hand mixer. Cream together the vegan butter and peanut butter together on medium speed at first, then increase to high speed. Next, add in the powdered sugar in increments, along with the dairy free milk.
Then you’re ready to frost!
Tips for making a vegan chocolate cake
- Don’t forget to sift the dry ingredients! This ensures that all ingredients are evenly distributed and will lead to a more even bake.
- Use room temperature wet ingredients: this is very important if you want a super moist and tender vegan cake while not getting that claggy texture.
- Don’t over mix the batter! Mix the batter until it’s just combined. This will prevent the gluten from activating and creating a gummy texture.
Tips for making vegan buttercream frosting
- Make sure the vegan butter is room temperature: much like regular buttercream frosting, to make a vegan buttercream frosting, the vegan butter needs to be entirely room temperature. You can use any vegan butter here: I like Miyoko’s or Forager Project, but it also works well with Earth Balance. I notice more of a soy taste to Earth Balance though.
- Only make the buttercream when you’re ready to frost! And on that note, make sure that the cakes are entirely cool before beginning. Otherwise, you’ll end up with your beautiful vegan chocolate cakelayers on the ground!
- Use the same bowl for the vegan peanut butter buttercream as you will with the vegan chocolate buttercream: this saves bowls, time, and gives the chocolate buttercream more of a peanut butter taste!
How to store leftover cake
If you have any leftovers of this vegan chocolate peanut butter cake (hey, it can happen from time to time!), I recommend storing the cake covered at room temperature for up to 2 days.
However, you can also slice the cake, cover it, and store it in an airtight container or cake container in the fridge for up to 5 days.
You’re just going to absolutely love vegan chocolate peanut butter cake recipe! It’s the perfect birthday cake for all eaters, vegan or gluten free or neither! If you make it, let me know down below in the comments section, as well as giving it a rating so that others can find it.
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy chocolate peanut butter cake baking (and eating!)
More healthy vegan cake recipes:
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
Moist & Rich Vegan Chocolate Peanut Butter Cake
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 16
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Super moist vegan chocolate peanut butter cake made with layers of tender and rich chocolate cake between irresistible peanut butter buttercream frosting and decadent chocolate buttercream frosting. No one will know this cake is vegan nor dairy free!
Ingredients
Vegan Gluten Free Chocolate Cake:
The original recipe was based off of my vegan chocolate cake.
- 1 1/4 cup (300 mL) vegan buttermilk, room temperature
- 3 cups (375 g) all purpose flour or gluten free 1:1 baking flour, sifted
- 1 cup (95 g) all natural cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (110 g) brown sugar
- 1/2 cup (113 g) unsalted vegan butter, melted and cooled to room temperature
- 1 cup (220 g) dairy free yogurt, room temperature
- 1 tsp vanilla extract
- 1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup (240 mL) brewed coffee, decaf if desired)
- 1 batch vegan peanut butter frosting
- 1 batch of vegan chocolate ganache
- 6–7 vegan peanut butter cups (you can also use this vegan almond butter cup recipe and swap in peanut butter)
Instructions
- Please read through all instructions before beginning.
- Prep: preheat the oven to 350F. Grease and line three 6″ cake pans with cooking oil and parchment paper, and set aside. Measure out all ingredients. Mix together the dairy free milk and apple cider vinegar in a small bowl, and set aside to rest for 5 minutes. This will be called the vegan buttermilk going forward.
- Make the batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside. In a large bowl and a whisk, whisk the vegan butter, sugar, and brown sugar until integrated. Then add in the dairy free yogurt and vanilla extract, and whisk again until combined. To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Whisk gently until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and whisk again just before there are no more dry streaks. Slowly pour in the hot coffee, and whisk gently until the coffee has just mixed into the batter.
- Bake: pour the batter into the three prepared pans evenly, and place into the oven to bake for 33-35 minutes, or until a toothpick comes out clean. Remove the cakes from the oven and allow the cakes to cool in their pans for 10 minutes. Then carefully transfer them to a cooling rack to fully cool before frosting. There should be no heat within the cakes at all prior to making the vegan buttercream.
- Made the vegan peanut butter buttercream: In a large bowl, cream together the vegan butter and peanut butter until creamy, about 3 minutes. Sift in the powdered sugar and continue beating until the powdered sugar is completely incorporated. You can use the dairy-free milk here to combine the powdered sugar until it’s creamy and fluffy.
- Assemble the cake: Place one cake layer onto a cake plate or stand, and add about 1/2 of the frosting to the top of the cake layer. Use a flat cake knife to smear the frosting until it meets the edges. Place the second layer on top and repeat. Place the third layer on top, and smooth any frosting that is poking out between the layers (almost like creating a crumb coating). Place the cake into the freezer to set for 10 minutes. After the initial crumb coat is set, apply the final layer of frosting.
- When ready to finish frosting the vegan chocolate peanut butter cake: Top with vegan ganache and pipe any remaining frosting on top. Chop the peanut butter cups into quarters and top the cake. Slice and serve!
- Storage: Store any leftovers at room temperature for up to 2 days covered, or in the fridge for up to a week. See note for preparing the cake ahead of time.
Notes
Gluten free: I you’d like to make a gluten free vegan chocolate cake using gluten free 1:1 baking flour, swap in gluten free 1:1 baking flour, such as King Arthur Measure for Measure gluten free baking flour.
To make powdered coconut sugar: you can use powdered sugar here or you can keep the cake entirely refined sugar free, and pulse the coconut sugar in a food processor. Pulse it for about 5 minutes to create a Paleo powdered sugar.
Cake sizes:
To make a three-layered 6″ cake: bake the cakes for 30-33 minutes, but check with a toothpick towards the end of the baking time.
To make a two-layered 9″ cake: bake the cakes for 32-37 minutes, but check with a toothpick towards the end of the baking time.
Prepare the cake ahead of time: if you want to prepare the cake ahead of time, make the cake up until you finish step 6. Once the cakes are cool, wrap them in plastic wrap and store the cake layers in the fridge for up to 1 day. Then when ready to assemble, make the frostings and continue assembling the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 576
- Sugar: 67.4 g
- Sodium: 417 mg
- Fat: 21.4 g
- Saturated Fat: 4.6 g
- Carbohydrates: 95.4 g
- Fiber: 4.8 g
- Protein: 8.5 g
- Cholesterol: 0 mg
Made this cake today. I really wanted it to be delicious, but I used the measurements in the recipe and there didn’t seem to be enough liquid in the cake batter, so I had to add loads more milk until it had a cake batter consistency. I also found the apple sauce gave the batter a gluey consistency, I dont know if applesauce in the UK is different to US applesauce, but I ended up with a chocolate sponge with apple chunks in, in hindsight I should have blended the applesauce before adding it or used a different egg replacer.
Oh my goodness, I’m so sorry!! It definitely sounds like the applesauce is different in the UK- there should be NO chunks of apple whatsoever in the applesauce. I’m so sorry to hear this! It also sounds like there might have been too much flour- did you happen to scoop the flour or spoon and level? Too much flour will yield a gummy texture. I’m so sorry for this mishap!
it’s fine it’s not to bad
Hi! This cake looks amazing! I was just wondering what measurement of apple cider vinegar do you add to the dairy free milk to make the vegan buttermilk for the batter? Also you mention using the vegan buttermilk, but then in the recipe card it just says dairy free milk with 2tsp of lemon juice?
Hi Marie! I’m so sorry for that confusion! The lemon juice and apple cider vinegar are interchangeable- either works for creating the buttermilk! Some people prefer lemon, and you won’t taste it in the cake. When you mix the dairy free milk together the acid, then I just refer to it as the vegan buttermilk! But I will make that more clear in the recipe, I’m so sorry!
This recipe turned out great! I made this for my husband’s birthday because he wanted a chocolate peanut butter cake. We are vegan and gluten free, so I used King Arthur’s 1-1 gluten free flour. I had to add an extra 1/2 cup of almond milk since the cake batter was initially too thick and it only needed 25mins in the oven, I was glad I checked it. It got more compliments from other family members as well. The cake tasted moist and the subtle espresso flavor balanced the chocolate and the sweetness of the buttercream filling. I would make it again in a heartbeat!
Aw this is so wonderful to hear!! Thank you so much for the review, Amy! So glad everyone enjoyed 🙂
hi! I’ve made this twice now for two birthdays and it is seriously incredible. my friend finished it in a DAY!!! I just got asked to make 24 vegan choc cupcakes for her sons birthday party, would this recipe be enough? when I’ve made it, it made 3 huge 6 inch cakes so I feel like it would be okay!
I’ll be sending this recipe to all the bakers I know so I can taste it! (I’m not so great at baking, lol).
I would like to make this for my son’s 3rd birthday. Obviously I don’t want him to have the espresso. Can it be omitted or can something else be used in it’s place?
Hi Katy! Yes, you can swap in an equal amount of dairy free milk. The espresso just makes the chocolate cake taste a bit richer, but can be omitted for kids!
Hello!
How much Arrowroot powder/ Cornstarch do you use in the recipe? It doesn’t have the amount or show in ingredients list. Thank you!
Hi Victoria! So sorry for the confusion! So the arrowroot starch was for gluten-free bakers- you can skip it! 🙂
Can I freeze the cake with the layers done and then finish it in a day or two later with the frosting? Trying to make so a crumb coat can be put on? I’m excited to try this for my sons birthday party…. He wants a “Reese’s” themed party, oh boy!
Aw that’s wonderful! So you can freeze this, but if you’re baking the cake one day and assembling the next, I would recommend leaving the cake at room temperature, but covering it tightly in plastic wrap! That will help it stay the freshest and keep moist! I hope you all love it!
I made it!!! Why have I never used peanut butter icing before? It’s all so delicious. I don’t have Instagram so I can’t post my picture, but it turned out wonderful for my 11 to birthday! Thank you!
Omgsh this is wonderful!! So happy you enjoyed!
I’m so grateful to find an oil-free cake. You suggest alternatively using the recipe featured in the video as a base, the vegan chocolate cake recipe. When I watched the video, it appeared it was also oil (butter) free, and you added both apple sauce and yogurt. Do you mind clarifying? I don’t see that particular recipe listed anywhere, and I’d love to try it!
Do you happen to have this recipe in grams/ml?❤️
Yes! It’s just been updated 🙂
If I’m wanting to make this with all purpose flour do I need to change the amount or is it the same? Looks so yummy!
Thank you
Hi Jenney! This will work with all purpose flour, but for the best results, I recommend using my classic vegan chocolate cake if you’re using AP flour: https://thebananadiaries.com/best-vegan-chocolate-cake-ever/
So excited to make this! Do you recommend anything else besides baking powder? I only have baking soda at the moment. Thanks so much!
Hi Lindsey! I really do recommend baking powder HOWEVER you can make a faux baking powder by using an extra teaspoon of baking soda, and adding 1 tbsp of apple cider vinegar to it. Don’t mix this until the rest of the batter has been made. Then as soon as the apple cider vinegar reacts with the baking soda, add it into your batter, mix, and pour your batter into the cake pans to bake!
I made this for my daughter’s birthday. It was so moist and delicious. You would never know it was vegan. We are already looking for our next cake to make.
Oh I’m so happy to hear it!! Happy belated birthday to your daughter 🙂 Thank you so much for such a wonderful review!! Enjoy!!
Can i make this sugar free as well? I can’t wait to try this recipe
Hi Amanda! This cake can’t be made sugar free- I haven’t tested it with a zero sugar granulated sweetener, but my limited baking with zero sugar granulated sweeteners hasn’t yielded great results. I’m sorry!
The instructions mention arrowroot powder but the ingredient list doesn’t have that on it. The video says add applesauce, but again…nowhere on the ingredient list or instructions. I made my grocery list based on the ingredient list so, no arrowroot or applesauce. I hope it will be edible.
Hi Blake! So sorry for the confusion! The video is a bit outdated (and I’m working on updating all of my recipe videos so that they accurately reflect the written recipe!). It will still work! So the arrowroot starch is for my gluten-free bakers- you can also use cornstarch. It just helps with consistency and texture of gluten free flours!
So does this mean you switch out the baking soda? How much arrowroot power and applesauce do you use?
Hi Lisa, so the arrowroot starch is for my gluten-free bakers- you can also use cornstarch. It just helps with consistency and texture of gluten free flours! For the most updated and improved version of this recipe, make sure you follow the recipe card at the bottom of the page which no longer includes applesauce! 🙂
are we supposed to be using cornstarch? I don’t see that listed either. I’m speaking of the written recipe, I haven’t watched the video.
Hi Alex! No need to use cornstarch here, that was for gluten-free versions only. 🙂
Thank you!
Hi 🙂 The recipe sounds heavenly! I can’t wait to try it out.
Is it possible to bake the cake on a baking sheet as well or do I have to change the measurements then? I plan it for a party and as a sheet cake it would be more practical to eat.
Hi Luisa! That is wonderful! You can absolutely bake it as a sheet cake (and I agree, so much easier to serve if you have a lot of people!). Simply pour the cake batter into a 9×13″ cake pan, and it will bake for about 35 minutes (but check on it around the 30 minute mark). No other changes needed!
Party guest here! It was amazing! 10/10! Had to ask for the recipe
That is so awesome omgsh!! Thanks for sharing this, just made my day!
Thank you for this recipe. I made this cake for my husband’s birthday and everyone loved it ! It was so good !
Oh I’m so glad!! Enjoy, thank you for the review!
this is the best cake I’ve ever had. It did take a very long time to make and the peanut butter frosting was hard to work with, but it was worth it in the end. Everybody loved it at the birthday party. Thank you for the recipe.
So happy you loved it!! Thank you so much for the review and for taking the time to make the recipe too 🙂 Enjoy!!
I followed the link and made the ‘Moist and rich chocolate cake’ (which isn’t gluten free) in two 9 inch tins and it turned out beautifully. Followed the advice to read the recipe first and made sure my ingredients from the fridge were room temperature. I made the peanut butter frosting (which is truly scrumptious!) to sandwich the sponges together and to cover the top of the cake. There was enough to cover the whole thing if I’d wanted but I like to see the sponge layers. Made for a birthday celebration and everyone loved it! I got so many compliments. I’ll definitely be making it again and trying more of Britt’s recipes. Thank you so much Britt for a great recipe!
Hi Alie! It sounds like you did an AMAZING job on the Vegan Chocolate Peanut Butter Cake! So happy you loved it! 🙂
I made this cake this past weekend, and it received rave reviews. 5 out of 5 stars, I recommend it to everyone!
Before I made this I wanted to clarify the instructions. it states to add a half of the peanut butter frosting to the first top cake layer and then repeat with the second layer and frosting then place the third layer on top. Then after removing it from the refrigerator to add the final layer of frosting but is there any left at this point? do I have to make a double batch to be able to frost the entire outside of the cake since I’ve used it all up on the layers?
thank you!
Hi Jennifer! I’m so sorry for that confusion! You just need one batch of frosting, and you can really scoop as much or as little frosting in between the layers- about 1/2-3/4 cup frosting per layer is usually good for an 8″ cake! I hope that helps!
Hello! Question, the recipe instructions refer to oat flour, but this ingredient isn’t mentioned in the ingredient list. What is the required amount? Thanks!
Hi There! So sorry about that! We have since updated the recipe and no oat flour is needed. 🙂
I plan to make this cake for a friend’s birthday. However, I was wondering if the cake could be frozen in slices, well wrapped in plastic, then placed in a gallon bag? If so, do you think it would be okay frozen for up to a week?
Thanks!
Absolutely!! I freeze for up to 3 months, and it’s good as long as it’s stored properly 🙂
This cake was freakin’ amazing! Made it a week ago and I cannot stop thinking about it. Thank you for sharing this recipe!!!
Absolutely GORGEOUS omgsh!!! Well done!! Thank YOU for sharing these gorgeous photos of your creation!! Enjoy!
This cake is so so so good , moist decadent I cut back 2tbs of brown sugar which I replaced it with Palm sugar , some viewers commented on the cake not having enough milk , this recipe is perfectly balanced . The batter before adding the water is thick but not overly thick once you add the hot water it makes a silky very pourable batter so do not add more milk or you will end up with a soupy mess . I didn’t care for the peanut butter icing because I guess I don’t like peanut butter this much , I ended up adding chocolate to it to make it a chocolate peanut butter icing . I added strawberry jam in one layer if you can make it yourself so it’s not too sweet and thick it was a very nice complement to this cake . Thank you ☺️ this will be my go to cake for cupcakes and Black Forest cake , adding the cherries in one layer and whipped cream in the second layers!
Hi Brigitte! YUM! That sounds amazing and I’m so glad you were able to make it your own! Thanks so much for the positive feedback!